When restauranteurs Billy Gene and Janie Smith first teamed up with Chef Dave Waide in 2008, their plan was to open a small seafood and steak place with a specialty in Italian cuisine. But after Billy Gene and Janie moved Bella Vita to its larger, current location in 2012, they also decided to update their menu to be primarily Italian (and transformed the former location into a steak house). Today, Bella Vita serves country Italian favorites, from sausage and peppers to lasagna and spaghetti with meatballs. Seafood and steak entrees can still be found, though, including their signature rib-eye steak, a 10-ounce certified Angus beef rib eye with a mushroom red wine reduction demi-glace.
Kerrville's Sports Headquarters, Home of the King Wing available in over 30 flavors. Fresh Ground Certified Angus Burgers, Slow Cooked Memphis Style Pulled Pork Sandwiches, Philly Cheesesteaks, Chicken Fried Chicken or Steak Sandwiches, Fried Pickles-Cheese Stix-Mac&Cheese and our Armadillo Eggs.
The first IHOP—the dream of founders Al and Jerry Lapin—opened in 1958 in Toluca Lake, California, and was originally dubbed the International House of Pancakes. Since then, rapid expansion has led to myriad milestones across the company's colorful history, from introducing its modern IHOP acronym in 1973 to its 1,000th restaurant opening in Layton, Utah, in 2001.
Today, the company stands strong with around 1,500 locations across North and Central America, each one an enthusiastic dispenser of pancakes, french toast, and tables constructed entirely out of bacon. Though IHOP is known as a bastion of breakfast, it also stays open during the day and into the evening, delivering lunch and dinner as well.
Acapulco Mexican Restaurant's menu obliterates appetites by slinging tortillas, scooping beans, and carefully balancing burritos on the precarious edge of hunger. Nachos layered with a wide selection of toppings ($4.25–$8.25) tower over dinners, such as the Carne Guisada platter, with spanish rice, refried beans, and guacamole salad accompanying lean-beef tips in homemade gravy ($9.50). Chicken chimichangas sleep on a bed of refried beans and spanish rice, rising in the morning to take a shower in sour cream, cheese, and ranchero sauce ($7.95), while vegetarian platters of guacamole salad, chili con queso, and a bean chalupa work toward meat-free satiation ($6.50). Knowing that depression can strike lonely edibles, the caring chefs at Acapulco flank each meal with two flour tortillas. Alternately, diners may DIY a combination with à la carte items such as beef or chicken tacos ($2.50 each) and deep-fried chili rellenos ($4.95 each).
River's Edge serves up nuanced northern Italian cuisine amidst three glass walls of river-top panoramic views of the Guadalupe River. Using fresh ingredients, the professionally trained chefs at River's Edge engineer an elegant and traditional Tuscan menu with starters such as flash-fried calamari fritto ($9) and gnocchi alla romano, doughy pasta-pumpkins nestled in a patch of rustic marinara and strewn with basil pesto ($9). Sashay stomachs through a course of maple-spinach salad of granny-smith apples, chèvre cheese, and curry pecans ($9), or marsala di pollo, which presents sautéed chicken breast face-diving into a sinewy bed of chianti spaghetti and wilted spinach ($17). Diners can also enjoy tantalizing Tuscan entrees such as pan-seared Tazmanian salmon with brown-butter farfalle pasta ($24), or the inventive striscia bistecca, a kingly 14 ounces of new york strip steak denouncing the Magna Carta before a court of Boursin mashed potatoes and prosciutto-ensconced asparagus ($29).
Members at Curves, a fitness center designed exclusively for women, rotate around a circuit of hydraulic resistance machines that have been designed to work with female bodies and promote weight loss, protect against osteoporosis, and deal with arthritis. An experienced trainer is always nearby to help manage participants’ machine maneuvering and muscle making. Instead of fiddling with weight stacks and losing momentum, the hydraulic machines use your own body weight, fitness level, and aerodynamic water bottle to create resistance that matches your ability, decreasing the risk of soreness or injury. Because traditional lift-and-lower motions create bulky muscles, each machine uses push-and-pull motions to create toned, lean muscles perfect for crushing a grapefruit without looking like you can.